Dressed to Impress

from CityScope® Magazine Annual Food & Drink Issue 2021

by CityScope & HealthScope Magazines

Go Nuts

Salads are a staple at any dinner table, but a good salad is nothing without a tasty dressing to take it to the next level. These Chattanooga locals share their go-to salad dressing recipes, packed with herbs, healthy oils, and big flavor.

Marco and Romana Biscarini’s Plant-Based Caesar Dressing —

Ingredients

• 1 cup raw cashews, soaked overnight • 1 cup filtered water, for soaking • 2 Tbsp. lemon juice • 2 Tbsp. Dijon mustard • 1 garlic clove • 1 Tbsp. coconut aminos • 4 tsp. capers • ½ tsp. salt and pepper, to taste • 2 Tbsp. olive oil

Directions

Place the cashews in a bowl of water and let them sit on the counter overnight, until they become soft. Add all ingredients except the olive oil to the blender. Blend on high for 1 minute. Set the blender on low and slowly add in the olive oil for 1 additional minute. (This will keep the sauce from breaking up.) Place the sauce in a Mason jar and store in the fridge for up to 1 week.

“THIS IS ONE OF OUR FAVORITE FAMILY SALADS. IT’S A DAIRY-FREE, ANIMAL-FREE ALTERNATIVE TO THE TRADITIONAL CAESAR SALAD. CASHEWS MAKE UP THE BASE OF THE DRESSING TO MIMIC THAT SOUGHT-AFTER CREAMY TEXTURE, WHILE THE CAPERS SUBSTITUTE FOR THE FLAVOR-PUNCH TYPICALLY DELIVERED BY ANCHOVIES. (YES, TRADITIONAL CAESAR SALAD HAS ANCHOVIES!) IT’S A RELATIVELY SIMPLE RECIPE THAT IS FULL OF NUTRIENT-DENSE, BRAIN-FUELING FATS FOR THE WHOLE FAMILY TO ENJOY.”

“MOST SALAD DRESSINGS SOLD IN GROCERY STORES ARE LOADED WITH ARTIFICIAL INGREDIENTS. MAKING A HOMEMADE DRESSING TAKES LESS THAN FIVE MINUTES AND IS WORTH OUR TIME AND HEALTH. NOT TO MENTION HOW DELICIOUS THEY ARE AND HOW MUCH YOU CAN SAVE! THIS TURMERIC-BASED DRESSING IS LOADED WITH ANTI-INFLAMMATORY AND ANTIOXIDANT PROPERTIES.”

Maite Bou’s Anti-Inflammatory Turmeric Vinaigrette —

Ingredients

• 2 medium garlic cloves • 3 Tbsp. honey • 1 cup olive oil • 2 tsp. mustard, any kind • ¼ cup apple cider vinegar • ½ cup filtered water • ½ tsp. salt • 3 tsp. ground turmeric

Directions

Add all ingredients to a blender, and blend until very smooth. Store in a glass jar in your fridge for up to 2 weeks. Shake very well before using.

Anusha Rouse’s Green Dressing —

Ingredients

• 1 garlic clove • 1 green onion • ⅓ cup fresh parsley • ¼ cup fresh basil • 1 tsp. fresh thyme • 1 tsp. fresh lemon balm • ½ tsp. Dijon mustard • ½ tsp. agave syrup • ¼ cup lemon juice • ½ tsp. salt • Freshly cracked pepper, to taste • ⅓ cup olive oil

Directions

Blend all ingredients except for olive oil until smooth. Slowly add olive oil until combined. Add up to ⅓ cup additional olive oil if you prefer a thinner dressing.

“THIS DRESSING HAS BEEN A STAPLE IN MY HOME FOR MANY YEARS. IT STARTED AS JUST GARLIC, OLIVE OIL, AND LEMON JUICE, BUT OVER TIME, I’VE FOUND JUST THE RIGHT INGREDIENTS THAT MY FAMILY ADORES. NOT ONLY DO WE ENJOY THIS DRESSING ON A GREEN SALAD, BUT WE USE IT FOR ROASTED VEGETABLES, COUSCOUS, CHICKEN, AND MORE!”

Kate Veltkamp’s Vegan Ranch Dressing —

Ingredients

• 1 cup vegan mayonnaise • ¼ cup vegan sour cream • 1 Tbsp. lemon juice • 1 Tbsp. apple cider vinegar • ½ tsp. dried dill • 1 tsp. onion powder • 1 tsp. garlic powder • 1 tsp. fresh parsley, chopped • 1 tsp. nutritional yeast • Salt and pepper, to taste • Water, for thinning

Directions

Combine all ingredients in a bowl and mix thoroughly. Taste and adjust as desired. For dips, add about 2 Tbsp. of water. For thinner dressings, add about 4 Tbsp. of water.

“THIS RICH, FLAVORFUL, PLANTBASED RANCH DRESSING IS PERFECT FOR ELEVATING SALADS, BURGERS, AND YOUR NEXT VEGGIE PLATTER. IT’S EGG-FREE AND DAIRY-FREE WITH NO CHOLESTEROL, SO IT TASTES JUST LIKE YOU’RE USED TO – BUT BETTER!”